This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
If you’re obsessed with homemade donuts like me, then you are going to drool over this roundup! I have over 90 homemade donut recipes to make at home, from fried to baked, chocolate, even healthy donuts!
I have to admit I love me a good donut. Growing up there was a cute little donut shop on our Main Street and every weekend we go down and get a dozen of their fresh, hot doughnuts to take home.
My mom and I loved sharing a Long John (basically a giant eclair), or maybe an Angel donut (powdered sugar donut filled with sweet vanilla icing), a coconut cake doughnut, chocolate glazed, or just the most perfect glazed donut you can imagine.
You could tell these were fresh. Homemade. Made with love. Oh how I miss that little bakery. So now that I’m older, and I don’t live at home, and sadly that bakery is no longer there I’ve learned to make all my favorites at home. So I thought why not round up all the delicious donut recipes for you so you can get your fingers sticky too.
What’s The Difference Between A Cake Donut And A Yeast Donut?
Both are donuts..ok you knew that. But donuts are fried, however it’s what the recipe calls for as far as leavening agents. The cake donut is leavened, aka gets its rise, from baking powder and/or soda. A cake donut tends to be a bit heavier, denser and more cake-like than it’s yeast donut cousin.
A yeast donut, as the name implies, relies on yeast to make it rise. These take a bit longer to make, however they yield a lighter fluffier donut in the end.
Who invented donuts?
Let’s all kiss the feet of Mr. Hanson Gregory! His genius creation came from his time aboard a lime trading ship. The original “donut” would come out raw in the middle and all twisted after frying.
His solution? Cut the middle out! And just like that, the donut was born. Thank you Mr. Gregory, thank you.
Is it donuts or doughnuts?
The proper word for this fried pastry creation is doughnuts. But then where did the word “donuts” come from? We can thank Dunkin Donuts for that one!
And now since I live in the Boston area…I definitely call them donuts. What kind of New Englander would I be if I didn’t?!
Fried Donuts
Baked Donuts
Fruit Donuts
Chocolate Donuts
Air Fryer Donuts
Vegan Donuts
Healthy Donuts
Gluten Free Donuts
Mini Donuts
Filled Donuts
Kid Friendly Donuts
Want To Learn More About Donuts?
Don’t forget to read this post –> How To Make Donuts that will give you all the step by step how-to’s, tips, tricks, and troubleshooting you need to make perfect donuts at home.
Baked Chocolate Donuts
Equipment
- Donut Pan
Ingredients
Doughnuts
- ⅓ cup (23 g) dark cocoa powder (Dutch processed, not natural/unsweetened)
- ¾ cups (90 g) All-Purpose Flour spooned and leveled
- ½ cup (100 g) granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 large eggs room temperature
- ¼ cup (60 ml) buttermilk room temperature
- ½ teaspoon Vanilla Extract
- ¼ cup (60 ml) unsalted butter melted and slightly cooled
- ¼ cup mini chocolate chips optional
Chocolate icing
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/4 cup (60 ml) heavy cream
- 2 teaspoons corn syrup optional
- 1/2 teaspoon vanilla extract
Instructions
- Position rack in center of oven. Preheat the oven to 350°F (180°C). Lightly grease two non stick donut pans.
- In a medium mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, and salt. Set aside. ⅓ cup (23 g) dark cocoa powder (Dutch processed, not natural/unsweetened) ¾ cups (90 g) All-Purpose Flour ½ cup (100 g) granulated sugar ¼ teaspoon baking powder ¼ teaspoon baking soda 1/4 teaspoon fine sea salt
- In a large mixing bowl, whisk together the eggs, buttermilk, vanilla and melted butter. 1 large eggs ¼ cup (60 ml) buttermilk ½ teaspoon Vanilla Extract ¼ cup (60 ml) unsalted butter
- Add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon just until the last of the flour is combined. Fold in chocolate chips if using. ¼ cup mini chocolate chips
- Spoon the batter into the prepared pan(s), filling the wells about half full. Do not overfill. Or use a piping bag and pipe the batter easily into the donut pans.
- Bake the doughnuts for 10-12 minutes, or until a toothpick inserted into the center of one comes out clean or with a few moist crumbs. Tops should Spring back when touched.
- Remove the doughnuts from the oven and let rest in the pan for 1 minute then loosened edges (do not let rest too long or they will stick). Turn the pan upside down over a rack, and give the pan a gentle tap and shake to release the donuts. If one or two donuts stick, use the spatula or knife to loosen them further.
- To make the icing: Heat heavy cream and chocolate chips in a microwave safe bowl for 1 minute. Let sit for 2 minutes. Do not stir during this time. Then whisk smooth. Add corn syrup and vanilla. Whisk until combined. 1/4 cup (60 ml) heavy cream 1/2 cup (85 g) semi-sweet chocolate chips 2 teaspoons corn syrup 1/2 teaspoon vanilla extract
- Dip the top of each doughnut in the icing, spreading to coat; or simply spread icing on the doughnuts. Garnish with sprinkles if desired.
Notes
- Storage: Store doughnuts, loosely covered, at room temperature for a couple of days; freeze for longer storage. I find them best the day of, but will still be enjoyable a few days later as long as they are stored properly. You can wrap in plastic wrap or aluminum foil. Then place them all in a freezer bag. Freeze for up to 3 months. Thaw at room temperature unwrapped before enjoying. They will thaw quickly!
- Milk: If you don’t have buttermilk on hand make your own. Combine 1/4 cup regular milk with a teaspoon of lemon juice or vinegar and let sit for 10 minutes until thick and curdled looking.
- Gluten Free: Use a gluten free flour blend. I like GF Jules flour, but another brand will work fine. Make sure to use gluten free baking powder and gluten free vanilla extract.
- Dairy Free: Use a dairy free butter. I like Myokos vegan butter in the batter or swap with an oil (like melted coconut oil or neutral oil such as vegetable, canola- I like avocado oil). Make a dairy free buttermilk by combining a plant-based milk (I like almond milk or oat milk) with 1 teaspoon lemon juice or vinegar. And for the icing you can swap the heavy cream with coconut cream.
- Lactose Free: Use a lactose free butter (I like Green Valley). Or you can use an oil (like melted coconut oil or neutral oil such as vegetable, canola- I like avocado oil). You can make a homemade buttermilk using Lactaid milk or a plant-based milk by 1/4 cup milk with 1 teaspoon lemon juice or vinegar.
- Vegan: I haven’t tested these with an replacement but you can experiment with a flax egg. Combine 1 Tbs. flaxseed meal with 2 1/2 Tbs. water and let sit for 5 minutes before using. Use a dairy free butter. I like Myokos vegan butter, or use an oil instead. Make a dairy free buttermilk by combining a plant-based milk (I like almond milk or oat milk) with 1 teaspoon lemon juice or vinegar. And for the icing you can swap the heavy cream with coconut cream.
- Egg Free: I haven’t tested these with an replacement for eggs but you can experiment with a flax egg. Combine 1 Tbs. flaxseed meal with 2 1/2 Tbs. water and let sit for 5 minutes before using.
- Pan: If you don’t have a donut pan you can bake these in a muffin pan and make “donut chocolate muffins” instead. They make take a little longer to bake.
Comments & Reviews
Type your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.